Coconut Cacao Biscuits

Coconut Cacao Biscuits

How To Make My Coconut-Cacao Biscuits

Here is a wonderful recipe for wheat free, gluten free, lactose free, vegetarian biscuits packed with healthy fats and the awesome power of raw cacao. They are surprisingly un-coconutty in flavour so feel free to substitute some of the dry ingredients for desiccated coconut for a more coconutty flavour. Most chocolate is made with cocoa which is the product of heat treating and alkalising the raw cacao bean, stripping it of most of its goodness. Cacao is the raw, unrefined form of the cacao bean. Raw cacao retains its superb nutrition and health properties that include high levels of antioxidants, magnesium and according to recent research, enough flavonoids to be as effective at lowering blood pressure as current blood pressure drugs.

 

Healthy Coco Cacao Biscuits

 

Some of the ingredients listed may be unfamiliar to you, but they are easy to acquire and I will link to online stockists via the ingredients list. Coconut flour is a fantastic low carbohydrate, gluten free replacement for standard flour. Coconut sugar is a preferable form of sugar to refined cane sugar, offering more nutrition and less of a sugar/insulin spike. It is a little less sweet so you may like to add a natural sweetener to complement such as raw natural honey. Coconut oil is used here in celebration of the coconut, but also as a lactose/milk free alternative to good old butter. I list organic free range egg because the nutrition profile of these is superior to non organic and inferior eggs and I like to support ethical farming practises wherever I can.

 

Ingredients

100g coconut flour
100g coconut sugar
100g coconut oil
4 tbsp Raw Cacao Powder
1 large organic free range egg
(1-2 tsp raw natural honey if you want them sweeter)

 

Method

1. Preheat your fan oven to 170°C.

2. Combine all ingredients and mix well to form a fairly stiff well mixed batter.
If too wet add a little more flour, if too dry add a little water and mix well.

3. Lightly grease a non stick baking try.
Roll your dough in to 3cm balls and place 5 or 6 around the tray. Flatten to around 1/2cm thickness, pressing from the centre outwards as you do so.

4. Bake in the centre of the oven for around 10-12 mins. The baked biscuits should be very slightly soft and will stiffen to a biscuity crunch as they cool.

5. Place your biscuits on a cooling rack. Scoff whist hot or allow to cool for a proper crunchy biscuit experience. Use this time to brew your favourite tea or coffee.

Sit back and enjoy your delicious Coconut Cacao Biscuits, share if necessary 😉

If you like a softer cookie or semi brownie consistency, make them about twice as thick and cook as normal, adjusting cooking time to your liking.

2 Comments

    • May 7, 2017 / 13:30

      Go for it Sara, be prepared to take them out when they’re a little soft/wetter than usual. They will harden somewhat on cooling. Let me know how it goes ??

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